Directions: 1. In a 6-quart kettle brings 5 qts water to a boil for noodles
2. Steep tea in a pot of hot water. Add the ginger to infuse the tea for the broth
3. Coat the Snapper in the black and white sesame seeds. In a large non-stick skillet heat 1 tbsp vegetable oil over med-high heat. Add the fish, cooking till golden brown, about 2 minutes on each side
4. Add carrots to skillet and sauté, stirring until just tender. Add bell peppers, mushrooms, edamame, and scallions and continue to stir constantly until vegetables are tender
5. Cook noodles in boiling water until al dente. Drain noodles in a colander.
6. Divide broth between 4 bowls, add the noodles, sautéed vegetables, and seared Snapper

Optional: White rice can be substituted for the soba noodles

Chef notes: Vegetables can be sautéed ahead and held on the steam table. The fish can be coated with the sesame seeds and cooked ahead for service.